Zucchini Lasagna-Style Bake With Ground Chicken and Extra Fiber – A Light, Satisfying Weeknight Dinner

Skip the heavy noodles and keep all the cozy, cheesy comfort. This zucchini lasagna-style bake layers thinly sliced zucchini with a rich ground chicken tomato sauce, creamy ricotta, and a smart boost of fiber. It tastes like classic lasagna, but it’s lighter, fresher, and weeknight-friendly.

If you’re looking to eat more vegetables or dial back the carbs without sacrificing flavor, this is your kind of meal. It reheats beautifully and pairs well with a crisp salad or roasted veggies.

What Makes This Special

• Layered comfort, lighter feel: You get the satisfying structure of lasagna without the pasta heaviness.
• Extra fiber built in: A mix of fiber-rich add-ins makes it more filling and balanced.
• Versatile and forgiving: Works with various cheeses, different veggies, and both homemade or store-bought sauce.
• Meal prep friendly: Holds up well in the fridge and can be frozen for later.
• Family-approved flavor: Savory, cheesy, and comforting—no one will miss the noodles.

Ingredients

• 3 medium zucchini, ends trimmed, sliced lengthwise into thin planks (about 1/8–1/4 inch)
• 1 pound ground chicken (preferably dark meat for juiciness)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or Italian seasoning)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups marinara sauce (store-bought or homemade), plus more if needed
• 1/2 cup canned crushed tomatoes (adds body)
• Salt and black pepper, to taste
• 1 cup part-skim ricotta cheese
• 1 large egg
• 1/2 cup finely grated Parmesan cheese, divided
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup small-curd cottage cheese (optional, for creaminess)
• 2 tablespoons chopped fresh parsley or basil, plus extra for garnish
• 2 tablespoons ground flaxseed (extra fiber)
• 2 tablespoons oat bran or wheat bran (extra fiber)
• 1 cup finely chopped spinach or kale (optional, extra greens and fiber)
• Nonstick spray or extra oil for the baking dish

Instructions

1. Prep the zucchini: Preheat the oven to 400°F (200°C). Line two sheet pans with parchment.

   Lay the zucchini slices in a single layer, brush lightly with 1 tablespoon olive oil, and season with salt and pepper. Bake 10–12 minutes to release moisture. Pat dry with paper towels and set aside.

   Reduce the oven to 375°F (190°C).

2. Sauté aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and cook 30 seconds.
3. Cook the chicken: Add ground chicken, breaking it up with a spoon.

   Season with oregano, basil, red pepper flakes (if using), salt, and pepper. Cook until no longer pink and lightly browned, 5–7 minutes.

4. Build the sauce: Stir in the marinara and crushed tomatoes. Simmer 5–8 minutes to thicken slightly.

   Taste and adjust seasoning. If using chopped spinach or kale, fold it in now and cook until wilted.

5. Mix the ricotta layer: In a bowl, combine ricotta, cottage cheese (if using), egg, half the Parmesan, 1/2 cup mozzarella, parsley, ground flaxseed, and oat/wheat bran. Season with a pinch of salt and pepper.

   This is your creamy, fiber-boosted layer.

6. Assemble: Lightly coat a 9×13-inch baking dish with nonstick spray. Spoon a thin layer of sauce on the bottom. Add a layer of zucchini slices, slightly overlapping.

   Spread half of the ricotta mixture over the zucchini. Spoon on more sauce. Repeat: zucchini, remaining ricotta mixture, more sauce.

   Finish with a final layer of zucchini, then the remaining sauce. Top with remaining mozzarella and Parmesan.

7. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden on top.
8. Rest and serve: Let the bake rest 10–15 minutes to set.

   Sprinkle with fresh herbs. Slice and serve warm.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat covered at 325°F (165°C) for 15–20 minutes or microwave gently.
• Freeze: Portion into freezer-safe containers.

  Freeze up to 2 months. Thaw in the fridge overnight, then reheat in the oven until hot.

• Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate.

  Add 5–10 extra minutes to the bake time if starting cold.

Benefits of This Recipe

• High in fiber: Ground flaxseed, oat/wheat bran, and optional greens boost fiber for better satiety and digestion.
• Protein-forward: Ground chicken gives you lean protein without weighing the dish down.
• Lower in refined carbs: Zucchini replaces pasta while keeping that layered lasagna feel.
• Packed with veggies: Zucchini, tomatoes, and leafy greens deliver vitamins, minerals, and color.
• Balanced comfort: Cheesy and saucy, yet light enough for a weeknight.

Pitfalls to Watch Out For

• Watery bake: Zucchini holds moisture. Pre-bake the slices and pat dry. Don’t overdo the sauce.
• Underseasoning: Season each layer lightly—zucchini, meat sauce, and ricotta—for full flavor.
• Overcooked zucchini: Pre-bake just to release moisture, not to fully cook.

  Thin slices can go mushy if baked too long.

• Ricotta runoff: Let the finished dish rest before slicing so the layers set and hold together.
• Dry top: Tent with foil at first, then uncover to brown. This keeps the cheese melty and prevents burning.

Recipe Variations

• Turkey or beef: Swap ground chicken for lean turkey or 90% lean ground beef. Adjust seasoning to taste.
• Extra-veg version: Add sautéed mushrooms, roasted red peppers, or grated carrot to the sauce for more flavor and fiber.
• Spice it up: Use hot Italian seasoning, add smoked paprika, or fold in chopped Calabrian chiles.
• Dairy tweaks: Use part-skim ricotta and mozzarella for lighter calories, or whole-milk versions for richer texture.
• Gluten-free fiber: If avoiding gluten, opt for ground flaxseed and chia seed instead of oat/wheat bran.
• Pesto swirl: Dollop a few teaspoons of pesto between layers for a fresh, herbal note.
• White lasagna vibe: Skip marinara and use a light béchamel or a garlic-herb cottage cheese layer with sautéed spinach and lemon zest.

FAQ

Do I need to salt the zucchini to draw out moisture?

Salting helps, but pre-baking the slices is faster and more reliable.

If you prefer salting, sprinkle both sides with salt, let sit 15–20 minutes, then blot dry before the oven step.

Can I use a mandoline to slice the zucchini?

Yes, it’s ideal for even, thin slices. Aim for 1/8–1/4 inch. Thinner slices release more water, so pre-bake and pat dry well.

What if I can’t find ricotta?

Cottage cheese works.

Blend it briefly for a smoother texture. Mix with egg, Parmesan, and the fiber add-ins as directed.

Will the fiber add-ins change the taste?

Barely. Ground flaxseed and oat/wheat bran are mild.

They slightly thicken the ricotta layer and add a subtle nuttiness.

Can I make this without eggs?

Yes. Skip the egg and add an extra handful of shredded mozzarella to help bind the ricotta layer. Let the bake rest longer to set.

How do I prevent a soggy bottom?

Pre-bake zucchini, don’t over-sauce, and let it rest after baking.

If your marinara is thin, simmer it longer to reduce before assembling.

Is this good for meal prep?

Absolutely. It reheats well and keeps structure. Store in individual portions for quick lunches or dinners.

Can I cook it in a smaller dish for a thicker lasagna?

Yes, use an 8×11 or similar pan for taller layers.

Add 5–10 minutes to the baking time and check for bubbling edges and a golden top.

In Conclusion

This Zucchini Lasagna-Style Bake with Ground Chicken and Extra Fiber delivers the comfort of lasagna with a lighter touch and smart nutrition. It’s easy to assemble, flexible with ingredients, and satisfying without being heavy. Pre-bake the zucchini, season generously, and let it rest before slicing—those small steps make all the difference.

Whether you’re cooking for the week or serving a cozy dinner, this dish checks every box: flavorful, wholesome, and crowd-pleasing.